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Gastronomy is part of our culture

Chicken in the Cataplana

Cockles and tuna salad

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Collard greens soup

Fish stew in tomato sauce

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"Fogaça" from S.M.Feira

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COCKLES AND TUNA FISH SALAD
(Portuguese gastronomy: Salada à Algarvia)

The hot days of summer will soon be gone, especially in certain regions of the globe. Enjoy meanwhile this easy and delicious Portuguese recipe with a flavour of summer.
Bom apetite!

© Dulce Rodrigues

cockles and tuna fish with vegetables
Photo taken from the website Fôlego de Aromas

 
 
   

 

Preparation
1 - Put the cockles in a bowl with salted (preferrably sea salt) water so that they leave away the sand.
2 - Wash the cockles carefully before puting them in a pan with water, which you take to the flame so that they open. Once they are open, let cool and then remove the edible part from the shells, washing them again to eliminate any sand it may contain.
3 - Clean the tuna fish, washing it in cold water. Cut it up into small fillets, season with salt and pepper and grill.
4 - Meanwhile, in a separate pan with salted water, boil the eggs and the potatoes (do not peel the potatoes before cooking).
5 - Peel the potatoes and cube them. Shred the tuna fish and chop up the eggs. Mix everything except for one egg. Season with olive oil, vinegar, salt and pepper.
6 - Sprinkle with chopped parsley and part of the remaining egg.

 

Source: Confraria dos Gastrónomos do Algarve

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